Creamy Tomato Fettuccine and Scallops

Prep Time: 5 minutes
Total Time: 20 minutes
Makes: 6


  1. Salt
  2. 1 box (16 ounces) Compliments Fettuccine
  3. 1 jar (15 ounces) sundried tomato alfredo pasta sauce
  4. 1 tablespoon finely grated and minced lemon peel (yellow part only)
  5. 1/3 cup minced Compliments Organics Chives
  6. 2 tablespoons Sensations Extra Virgin 100% Olive Oil
  7. 1 bag (24 ounces) scallops, thawed according to package instructions


  1. In a 6 to 8 quart pan, bring 4 quarts of salted water to a boil over high heat. 
  2. Add fettuccine. Reduce heat and simmer, stirring occasionally, until pasta is tender to bite, 9-11 minutes.
  3. Meanwhile, in a 3 to 4 quart pan, combine pasta sauce and lemon peel.
  4. Place over medium-low heat and stir often until hot, about 10 minutes.
  5. While pasta and sauce cook, rinse scallops and pat thoroughly dry between paper towels. 
  6. Heat oil in a 12 to 14 inch frying pan over high heat. 
  7. When pan is very hot, add scallops and cook 1 minute. 
  8. With a spatula, flip scallops over and cook until no longer translucent in center (cut to test), about 1 minute more. 
  9. Remove from heat.
  10. To serve, drain pasta and transfer to a large serving bowl. 
  11. Add warmed sauce and all but 1 tablespoon chives. 
  12. Toss well. Top with scallops and sprinkle with remaining chives.

Don’t Forget : This recipe takes only 20 minutes total, but remember to plan ahead and thaw the scallops overnight in the refrigerator so that they’re ready to go when you are.